Grass-fed beef SALE!

GRASS-FED GROUND BEEF SALE $6.99lb
August 24-27

Grass-Fed Ground Beef Sale—Ground beef (all of our beef is 100% grass-fed/grass finished) $6.99lb.
Limit 3

FARMER FEATURE
THREE SPRING FARMS, Perryville, MO    best cow
Question: What happens when you combine two young farmers with one farm-loving Thoracic Surgeon?

Answer: Grass -fed beef and eggs from pastured hens!
Okay, I know that answer wasn’t an easy guess, but we at Local Harvest are pretty happy with it.
Since 2011, this unique team has grown a business that thrives on using sustainable practices to provide high quality grass-fed beef and pastured eggs. Dr. Bryan Meyers of Barnes-Jewish hospital partnered with Andrew and Jacob Bachmann to form Three Spring Farms. This union allows these three to each have a hand in the farming and the marketing. Andrew and Jacob live in Perryville and manage much of the day-to-day operations. With a dedication to sustainable land practices, they move their cattle daily-sometimes twice a day. This system mimics the grazing of wild buffalo herds (in days of yore) that sustained prairies; a process that is good for the animals and good for the land. Dr. Meyers estimates that it takes about 50 days to move the herd of 100 around the entire acreage. By the time the animals return to the starting point, the land is again ready for grazing.

Three Spring Farms raises primarily South Poll cows, which are of smaller stature and typically lighter in color to handle the hot Missouri sun. It takes 24 months to raise a cow to full weight on grass. They have a mostly closed herd which means they have bulls for breeding and maintain their herd from their own heifers.

Why Eat Grass-fed Beef

  1. Higher concentration of Omega 3
  2. People with higher omega-3s are less likely to have high blood pressure.  Omega-3s are formed in the chloroplasts of green leaves and can also be found abundantly in certain nuts, seeds, flaxseeds and walnuts.
  3. Lower fat, and lower calorie
  4. Higher CLA (conjugated linoleic acid) which is thought to be a defense against cancer.
  5. - from eatWild (http://www.eatwild.com/healthbenefits.htm)
  6. Animals are good for the farm. Raised with good practices, “herbivores do not require tillage or annuals and that is why all historically deep soils have been created by them, not by omnivores.” -Joel Salatin,

Check out Joel Salatin’s response to the “Myth of Sustainable Meat.” A great article for discussion and the role that animals can play in farm sustainability.

http://grist.org/sustainable-farming/farmer-responds-to-the-new-york-times-re-sustainable-meat/

Heirloom Tomato Sale $3.49lb
Now-August 27

We’ve lowered our heirloom tomato prices just for you! Take this opportunity to enjoy a nice, juicy heirloom tomato. Heirlooms have a shorter shelf life and are known for their unique flavor profiles.

Serve with Marcoot Creamery fresh Mozzarella—made with milk from their own grass fed dairy herd!

What are heirlooms? 
Heirloom plant species are vegetables, flowers, and fruits grown from seeds that are passed down from generation to generation, says Barbara Richardson, horticulturist with the National Gardening Association. Heirloom seeds are open-pollinated, meaning they rely on natural pollination from insects or the wind. Generally, heirloom plants are grown on a small scale using traditional techniques, and are raised from seeds that are at least 50 years old. Over time, growers save the seeds of their best plants—whether those are the most vigorous, disease resistant, flavorful, or beautiful. With unique shapes, sizes, and colors, heirloom plants often look different from commercial hybrids, which make up the bulk of supermarket fruits and vegetables. Unlike heirlooms, these hybrids are bred to produce uniform-looking and tasting, high-yield crops at low cost. Most seeds from hybrids are sterile and cannot be passed down. Heirlooms have become increasingly popular as organizations like Slow Food and Seed Savers Exchange continue to promote the genetic diversity of plant species (from CHOW blog).
CLASSES           
How to Brew Kombucha
Learn what Kombucha is and how to make your own. We include information about how to do first and second ferments. Come prepared to sample! There will be cultures available for sale at the class at a discount.
August 26th, 6-7:30 p.m.
Local Harvest 3137 Morgan Ford, 63116
$15.00 pre-registration, $20.00 day of (Limited to 25 people).
Call 314.865.5260 to register or register at Local Harvest Grocery (open 8-8 everyday).

 

 

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DIY Ginger Beer and Water Kefir

CLASSES

DIY Ginger Beer and Water Kefir
July 30, 6-7:30, $15.00
Get the inside story on how to grow your own “ginger bug” and make your own water kefir. There will be lots of sampling. Kefir water grains will be available for sale that night.
Sign up by calling 314.865.5260 or come into the store.

Heirloom
Produce is in full flower. 
Peaches, blackberries, squash, broccoli, tomatoes, garlic, onions, lettuces, greens, potatoes, corn….Summer is ON!

 

 

 

 

Peach and Corn Salad
2 ears corn (kernels shaved)
2 peaches sliced
Balsamic vinegar 1 ½ T
Maple syrup-1tsp
Olive oil 3T
¼ lb mixed salad greens
2oz Goat Cheese
Corn—shuck corn and shave kernels off the cob. Use kernels raw or microwave or sauté 3 minutes.
Peaches—slice peaches (leave peel or remove).
Whisk together balsamic, maple syrup and oil. Season to taste with salt and pepper. Toss vinaigrette with greens, corn and peaches. Top with cheese.
 

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Steak Sale and 4 Hands Prussia

Three Spring FarmsSTEAK SALE—Grass-fed/grass-finished

Fire up the grill for this once a summer STEAK SALE (aka the Great Es-Steak Sale)

T-Bone, Sirloin, Porter House, KC, Filet Mignon, and Ribeye steaks are all 10% off through July 2nd!

Our beef is always grass-fed and grass finished. All cattle are grass-fed at some point, but what matters most from a nutrition stand point is what the cattle eat in the “finishing” stage. Our beef farmers consider themselves grass farmers, because the quality of the grasses they eat, lead to the quality of the finished beef.

We carry beef from:

Three Spring Farms, Perryville, MO

Neuner Farms, Westphalia, MO

 

TIPS FOR COOKING GRASS-FED STEAK

Season it:  Coat your steak in a rub like Uncle Joe’s Rub Down or Captain Tony’s Wild Alaskan Rub or make your own with coarse sea salt, cracked pepper and minced garlic.  Rub on both sides and let steak come to room temp.

Coat in oil: Because grass-fed beef is low in fat, you may want to coat your grill or pan with extra virgin olive oil or another light oil for easy browning. Some use oil to coat the beef to prevent the meat from drying out and sticking to the cooking surface.

Sear it: Sear your steak for two minutes on each side over high heat to lock in flavor

Cook it: Lower the heat or move steak away from the flame and cook for about tw0-five minutes on each side to a perfect medium rare (depends on thickness of the steak).  If measuring temperature, remove the steak when temp is at 125-130 degrees.  GRASS FED beef cooks about 30% faster than grain fed beef

Rest it:  Rest your steak for ten minutes after cooking before cutting into it. You might even want to tent aluminum foil over.

NEW PRODUCTS

4 Hands Passion Fruit Prussia  Check out this non-traditional Berliner Weiss style.  Brewed with loads of passion fruit, this beer has a tart finish and is great in the heat of summer.  If you like a little pucker, you’ll love this offering from our friends at 4 Hands Brewing Co, St. Louis, MO.

Sonoma Cider—The Pitchfork  An organic cider from Healdsburg, CA that is brewed with organic U.S. grown apples and flavored with their proprietary pear flavor.  This cider offers a clean hard cider with a creamy pear finish.

Sonoma Cider—The Hatchet  This organic cider emphasizes the apple aromas and essence of apple resulting in a bright and complex fruit flavor.  The Hatchet is a clean, refreshing cider with a very lively finish.     

COMING SOON

We will be offering more classes on fermentation in the coming months. Check the newsletter and website for dates.

 

 

 

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Father’s Day and Produce Galore!

COFFEE SALEstringbean

Stringbean Coffee is on sale for the next two weeks. Great time to try a new bean, stock up on your favorites, and/or pick up some for a Father’s day gift. All pre-packaged coffee from Stringbean is $11.29 – a savings of $1.20 per bag!  This fun independent business offers a variety of medium and dark roasted beans, many of which are fair-trade and Rain Forest Alliance certified.  Taste the harmony in these “music infused beans.”

 
LOCAL INSPIRED FATHER’S DAY GIFTSFather's Day
Hermann’s Handmade Soap:  Sportsman’s Soap, Bayleaf, Gardener’s Soap and Spearmint are always in stock.
Dr. Bronner’s Soaps and Personal Care Products:  Peppermint, Almond, Eucalyptus, Lavender, and various other favorite scented castille soaps, lotions, and coming soon – shave gel.

LOTS of LOCAL LIBATIONS including smooth Gin from Pinckney Bend, J.J. Neukomm Missouri Malt Whiskey from Spirits of St. Louis, Moonshine from Ozark Distillery, Rally Point Single Barrel Rye Whiskey from Still630 and of course favorites from Urban Chestnut, Schlafly and 4Hands are always winners.

SPOTLIGHT
Root Sellers’ Formidable Fermentables, Row Hard Root Beer from Rock Bridge Brewing Company, Columbia, MO.  This alcoholic root beer is fantastic served super cold—hello frosty mug.

SPRING/SUMMER PRODUCE
Produce is bountiful at Local Harvest!  Lots of staples like broccoli, carrots, lettuces, and fruits of summer. Taste the bounty of Missouri and Illinois. Your body, the farmers and your community will love you for it.
CHECK OUR PRODUCE AREA FOR THESE LOVELIES!
Apricots
Strawberries
Cherries
Blueberries
Broccoli
Cauliflower
Kale
Asparagus
Spinach
Lettuces
Chard
Kale
Sugar Snap Peas
Green Onions
Garlic
Garlic Scapes
Tomatoes
Squash
Lion’s Mane Mushrooms
Oyster Mushrooms

EVENTS
The Real Cost of Food: Panel discussion moderated by Joe Bonwich June 17, 5:30-8:00 Location: The Stage at KDHX, 3524 Washington, 63103 (In Grand Center) Learn what it takes to be a local farmer and gain better insight into the real costs of growing food locally and sustainably. This panel is comprised of farmers from Live Spring Farms, Hosco Farms, La Vista Farms, Double Star Farms, Geisert Farms and includes Melissa Vatterott from the Missouri Coalition for the Environment.

5:30-6:00 The Stage kitchen is open if you want to grab dinner or a drink before the panel. 6-7:30 Panel and moderator questions 7:30-8:00 Audience questions

(This event was organized for the Local Food Challenge participants, but is open to others who want to attend.  Please RSVP to contact@localharvestgrocery.com

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Fermentation truck, plant power and Mother’s Day

flowers
Happy Mother’s Day to all our Moms out there. We have a great selection of delicious chocolates from Kakao, Little Dipper and Askinosie including a mix of five beautiful truffles from Kakao. Special bouquets from Flowers to the People are in stock while they last and don’t miss our selection of candles from Tinker, Dinker and Doc and locally made soaps. Organic plant starts also make a wonderful gift. Grab a few herbs and pot them up for your Mom—little sage, rosemary and thyme perhaps??

MOTHER’S DAY BRUNCH
We are cooking up some wonderful specials for you that will make your Mom so happy!  Our menu this Sunday includes house favorites as well as Smoked Salmon Bagel with house-smoked wild Alaskan Salmon, Pesto Chicken Salad Sandwich, Roasted Eggplant Sandwich,  Raspberry Whipped Cream Waffle, Dark Chocolate Strawberry French Toast (Vegan option also) and fresh omelettes with potatoes and toast.

Reservations suggested: Please call 314.772-8815 this weekend from 8-4 to make a reservation. You may also send us a message on Facebook for Local Harvest Café and we will call or email you to confirm your time.

FERMENTATION ON WHEELS
Don’t miss the chance to check out the first (to our knowledge) traveling fermentation station on wheels.  Tara Whitsitt has been traveling the country for 17 months in her 40 foot bus, promoting fermentation, micro agriculture and local food.  She’s parking the bus at Local Harvest Café on May 16th and offering a fermentation class. Click here for more info and to reserve your spot.

http://www.eventbrite.com/e/wild-vegetable-fermentation-starter-culture-swap-tickets-16787920121

ST. LOUIS LOCAL FOOD CHALLENGE
Join the St. Louis Local Food Challenge, an event of the Tower Grove Farmers’ Market.  Take the Challenge

The Tower Grove Farmers’ Market, together with partners and sponsors (like Local Harvest Grocery and Café), area farmers, restaurants, and businesses, wants you to become a locavore for the month of June! You decide how strict you want to be – you can decide to be a locavore for every meal of the month, or you can go as low as a few meals a week. (Locavore is defined here as sourcing ingredients from within 150 miles of St Louis.) Hopefully this Challenge will motivate you to incorporate more locally-grown and produced foods into your diet.

Don’t worry, you don’t need to sign in blood or make big promises you can’t keep, instead this Challenge provides an opportunity to stretch yourself and try new things. See how many meals you can eat using only foods grown or raised within 150 miles. Visit a new restaurant that incorporates local food into their offerings. If you want to eat or drink something that we can’t grow in our region, use someone local. For instance, if you know you need coffee, support a local roaster or coffee shop. We have almost as many coffee roasters and shops as we do local microbreweries!!

Are you ready?Sign up here!  Check out the website for more information. 
NEW PRODUCTS

  • EVOL Burritos
  • Individual Cheesecakes from Sugaree (Local)
  • Luna and Larry’s Coconut Bliss individual chocolate bars (Dairy Free and delicious). Find in our ice cream freezer
  • New line of candles from Tinker, Dinker and Doc (Local)
  • Askinosie bean to bar chocolate bars and S’More Bark (Askinosie is located in Springfield, MO)
  • Braggadocio’s Organic Brown Rice Flour is now in our bulk section.  Grown by McKaskle Farms in Braggadocio, MO.
  • Locally grown black walnuts. Located in our bulk section

 

ORGANIC PLANT STARTS
Starts $3.99
It’s planting time……and we’ve got beautiful organic starts from Crown Valley Organics and Biver Farms.
Find unique herb and vegetable varieties including some more strawberry plants.  Mother’s Day is typically knows as the time for planting tomato plants….so get busy.
NEW TO GARDENING, select one of the Perfect Picks. Gateway Greening selected 24 varieties that are perfect for our area and Crown Valley grew them.  A portion of each sale of “Perfect Picks” goes to Gateway Greening.

CLASSES
Plant Power—How to Incorporate more plant based foods into your diet

Presented by Kayli Dice, a plant-based dietician
May 12, 6-7:30, $15.00
Location: 3137 Morgan Ford Road,63116
Register: 314-865-5260

Join Kayli Dice, a plant-based dietician and recipe blogger at planteatersmanifesto.com to learn how to add more plant life to your diet. Learn the latest research on plant-based nutrition, sample simple plant-based recipes, get a one week plant-based meal plan and see how easy more plants on your plate can be.

KNIFE SHARPENING
Local Harvest Grocery is now a drop-off and pick-up point for Jansen Sharpening.  Seth and Maria Jansen, owners of Jansen Sharpening, received individualized training from a professional sharpener in Chicago and are putting it to good use!  Items dropped off by 3 p.m. Wed will be ready for pick-up after 3 p.m. on Saturday. You can also get on site sharpening every Saturday at the Tower Grove Farmers’ Market.

Prices can be found on their website: http://jansensharpening.com/services

Tips for knives:

  • Keep them out of the dishwasher
  • Use wood or soft plastic cutting boards instead of glass or other hard surfaces
  • Between uses, straighten edges with a ceramic sharpening rod
  • Store in a block or on a magnetic strip to prevent damage and to edge.

 

*They also sharpen machetes, mower blades, swords, pocket knives, scissors, glass clippers and loppers.

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Garden starts are in! Classes for April and May!

plants
STORE CLOSED SATURDAY 1-4:00 for Memorial Service
We are closing for a few hours on Saturday, April 18, so that our staff may attend the memorial service for Anne Tkach. Thank you for your understanding

ORGANIC PLANT STARTS
Starts $2.99-3.99
It’s planting time……and we’ve got beautiful organic starts from Crown Valley Organics and Biver Farms.
Cabbage, herbs, kale, lettuces, tomatoes, peppers and more.
NEW TO GARDENING, select one of the Perfect Picks. Gateway Greening selected 24 varieties that are perfect for our area and Crown Valley grew them. A portion of each sale of “Perfect Picks” goes to Gateway Greening.

KNIFE SHARPENING
Local Harvest Grocery is now a drop-off and pick-up point for Jansen Sharpening. Seth and Maria Jansen, owners of Jansen Sharpening, received individualized training from a professional sharpener in Chicago and are putting it to good use! Items dropped off by 3 p.m. Wed will be ready for pick-up after 3 p.m. on Saturday. You can also get on site sharpening every Saturday at the Tower Grove Farmers’ Market.
Tips for knives:
• Keep them out of the dishwasher
• Use wood or soft plastic cutting boards instead of glass or other hard surfaces
• Between uses, straighten edges with a ceramic sharpening rod
• Store in a block or on a magnetic strip to prevent damage and to edge.

*They also sharpen machetes, mower blades, swords, pocket knives, scissors, glass clippers and loppers.

CLASSES
The Coffee Route: From Peru’s Chilchos Valley to Local Harvest in St. Louis
Wednesday, April 22, 6-7:30, $5.00
Location: 3137 Morgan Ford Road, 63116
Presented by Rainer Bussmann, Ph.D, Director and Curator for Economic Botany, William L. Brown Center, Missouri Botanical Garden
Rainer Bussmann will introduce you to the Kuva Coffee collaboration and discuss the Chilchos Valley, its people and their environmentally sustainable coffee growing practices. Offered through the Academy of Science, St.Louis
Sign up: http://www.academyofsciencestl.org/event/coffee-route-perus-chilchos-valley-local-harvest-st-louis/ Registration is $5 per person. Open to ALL space is limited.

Plant Power—How to Incorporate more plant based foods into your diet
Presented by Kayli Dice, a plant-based dietician
May 12, 6-7:30, $15.00
Location: 3137 Morgan Ford Road,63116
Register: 314-865-5260
Join Kayli Dice, a plant-based dietician and recipe blogger at planteatersmanifesto.com to learn how to add more plant life to your diet. Learn the latest reaseach on plan-based nutrition, sample simple plant-based recipes,get a one week plant-based meal plan and see how easy more plants on your plate can be.

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Easter Basket and New Brews

LHC NEWS
Easter Brunch.  Still a few seats left for Easter Brunch at LHC. Call 314.772-8815 to make your reservation. Café open 8-3, Saturday and Sunday. 

EASTER BASKET GOODIES
Something for everyone’s Easter Basket

easter basket

 

 

 

 

 

 

 

SPRING INTO NEW BREWS

new brews

 

 

 

 

 

 

 

CLASSES

The Coffee Route: From Peru’s Chilchos Valley to Local Harvest in St. Louis
Wednesday, April 22, 6-7:30, $5.00
Presented by Rainer Bussmann, Ph.D, Director and Curator for Economic Botany, William L. Brown
Location: 3137 Morgan Ford Road, 63116

Center,Missouri Botanical Garden will introduce you to the Kuva Coffee collaboration and discuss the Chilchos Valley, its people and their environmentally sustainable coffee growing practices. Offered through the Academy of Science, St.Louis

Sign up: http://www.academyofsciencestl.org/event/coffee-route-perus-chilchos-valley-local-harvest-st-louis/Registration is $5 per person. Open to ALL space is limited.

 

Plant Power—How to Incorporate more plant based foods into your diet
by Kayli Dice, a plant-based dietician
April 28, 6-7:30, $15.00
Location: 3137 Morgan Ford Road,63116
Register: 314-865-5260
Join Kayli Dice, a plant-based dietician and recipe blogger at planteatersmanifesto.com  to learn how to add more plant life to your diet. Learn the latest research on plan-based nutrition, sample simple plant-based recipes, get a one week plant-based meal plan and see how easy more plants on your plate can be.

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Easter Hams and Lamb, Missouri Wines, Beekeeping Class

EASTER

Easter Hams from Geisert Farms, $7.99lb.  We are taking pre-orders for ½ and whole boneless hams for Easter.
Leg of Lamb Pre-order your leg of lamb, $13.99lb.
Call 314.865.5260 to reserve yours.
ST. PATRICK’S DAY
We are stocked up with our very own Corned Beef made with 100% grass-fed local beef. Find it in our Grab N Go.

MISSOURI WINES localwines
Check out our selection of local wines. You’ll find wines from these fine Missouri vineyards and winemakers:
Bethlehem Valley These wines hail from Marthasville in the Missouri River Valley and from the Norton and Chardonel grapes grown on the slopes of this beautiful farm.  Try the NORTON 2007. This wine boasts an intense and concentrated flavor with notes of hickory and plums. Great with grilled meats.
Charleville Vineyards Located near St. Genevieve, MO this winery features a bed and breakfast and brewery!  Try the CHAUVIN for a dry, light  white wine made from Chardonel Grapes. Perfect to pair with cheese or light meal.
Chaumette  This beautiful vineyard with villas features wines that showcase the Norton (A Missouri State grape), Chardonel (A Chardonnay hybrid) and other French-American Hybids like Chambourcin and Vignoles.  Try the CHARDONEL RESERVE  which is perfect for spring—aged in French oak barrels, this wine has a creamy mouth feel with aromas of peach and citrus.
Westphalia Vineyards  Located in Westphalia, MO, their wines have no added sulfites.  We carry a large variety of their wines including PRODIGAL SON an American Red Table wine featuring Cabernet Franc and Norton grapes.  This wine combines the raspberry notes of Cab with the bold berry  and coffee flavors of the Norton.

LOCAL Grass-Fed Cow’s Milk, Goat Milk, Yogurt and Raw Milk Cheese
We are excited to welcome OLD HERITAGE CREAMERY from Arcola, IL to Local Harvest Grocery.  The milk is non-homogenized and low-vat pasteurized.
1/2 Gallon Jugs of Whole-Milk
12oz bottles
12oz full-fat pourable yogurt (flavored with berries)
12oz bottles of Goat Milk   The goats are pastured and their diet is 60% grass with a grain supplement.
Raw Milk Cheddar and Raw Milk Gouda
 

CLASSES
To Register call 314.865.5260 or register in store. Payment must be made at time of registration to hold your spot. Gift Certificates may be used for classes.
https://squareup.com/market/local-harvest  
Beginning Beekeeping
Presented by Jane Sueme (of Isabees’s Beekeeping Supplies) and Scott Klein
March 23 and March 30, 6:30-9:00 p.m. both nights, $75.00 for the two-night series
Price includes “Honey Bee Hobbyist, The Care and Keeping of Bees” by Norman Gary, PhD
Location: LHC, 3137 Morgan Ford Road, 63116
Ready to raise your own bees or want to see if this is for you?  This two-night class that will cover:

Honeybee biology and behavior
Site selection for your hives
Equipment
Installation of package bees
Seasonal hive management
Disease and pest identification and treatment
Harvesting honey, wax, pollen and bees

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Know Your Coffee…..beekeeping and more

coffeeKNOW YOUR COFFEE
Coffee—Coffee—you luscious brown elixir.  We carry some of the best roasted beans in the area. Here is some information about our coffee roaster along with a few fun coffee facts.

  • Coffee is the second most traded commodity on earth (following oil!)
  • Espresso is not a bean, roast or blend, but the way the coffee is prepared.
  • The amount of caffeine in coffee depends on the type of beans, how the bean was roasted and how the coffee was brewed.
  • The only place in North America where coffee is grown is Hawaii and Puerto Rico.
  • A single coffee tree usually provides only enough coffee beans in a year to fill a one-pound bag of coffee beans.
  • Light roasted coffee has more caffeine than dark roast coffee. The longer coffee is roasted the more caffeine is cooked from the bean.

Local Roasters at Local Harvest Grocery
Art House Coffee  This Maplewood based business also operates the Living Room with delicious pourover coffee.  Available in ½ lb bags.
Goshen 100% Organic BeansRoasted in Edwardsville, IL, we carry many different varieties including single origin, blends and their very popular Bona Fide which is great for drip and espresso.  (BULK OPTIONS)
Kuva  Kuva offers all Single Origin Coffees. They are well-known for their Peru Chilchos which is sourced in partnership with the Missouri Botanical Garden.  Peru Chilchos is an environmentally and economically sustainable coffee from Peru.  (BULK OPTIONS)
LaCosecha  Sustainable and Fair Tradebeans are their specialty!  We sell in 1lb bags. Roasted in Maplewood in a shared space with Great Harvest Bread (also available at LHG),  (BULK OPTION)
Northwest Coffee Known to Local Harvest Grocery and Café for the Local Harvest Blend.  Check out their storefront locations and cafes.  (BULK OPTIONS)
Stringbean  Stingbean Pete is known for his “music” infused beans with fun names like Disco Inferno—an Espresso Blend.  Check out the Rainforest Alliance Certified and Fair Trade Single Origin beans.  (BULK OPTION)

The bulk options allow you to try a little if you don’t want to commit to a whole bag of beans.

LOCAL Grass-Fed Cow’s Milk, Goat Milk, Yogurt and Raw Milk Cheese
We are excited to welcome OLD WORLD CREAMERY from Arcola, IL to Local Harvest Grocery.  The milk is non-homogenized and low-vat pasteurized.
1/2 Gallon Jugs of Whole-Milk
12oz bottles
12oz full-fat pourable yogurt (flavored with berries)
12oz bottles of Goat Milk   The goats are pastured and their diet is 60% grass with a grain supplement.
Raw Milk Cheddar and Raw Milk Gouda

Organic BULK SPICE SECTION
Shop our new bulk spice section and get just what you need.
Includes chamomile, edible lavender, raspberry leaf, curry, turmeric, peppercorns, thyme, rosemary and much more.

CLASSES
To Register call 314.865.5260 or register in store. Payment must be made at time of registration to hold your spot. Gift Certificates may be used for classes.
https://squareup.com/market/local-harvest  
Beginning Beekeeping
Presented by Jane Sueme (of Isabees’s Beekeeping Supplies) and Scott Klein
March 23 and March 30, 6:30-9:00 p.m. both nights, $75.00 for the two-night series
Price includes “Honey Bee Hobbyist, The Care and Keeping of Bees” by Norman Gary, PhD
Location: LHC, 3137 Morgan Ford Road, 63116

Ready to raise your own bees or want to see if this is for you?  This two-night class that will cover:
Honeybee biology and behavior
Site selection for your hives
Equipment
Installation of package bees
Seasonal hive management
Disease and pest identification and treatment
Harvesting honey, wax, pollen and bees

 

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Bulk Spices, local tortillas….

Organic BULK SPICE SECTION bulk spices
Shop our new bulk spice section and get just what you need.
Includes chamomile, edible lavender, raspberry leaf, curry, turmeric, peppercorns, thyme, rosemary and much more.

NEW PRODUCTS
La Tortilla Buena  These local tortillas are made using organic, local corn from McKaskle Family Farms in Braggadocio, MO.  Kevin, the man behind the tortillas, makes the masa using only organic corn, water and lime.  Find them in our freezer section.

think eat liveThink. Eat. Live—Sunflower based products
This young St. Louis company is touting the benefits of sunflower seeds and making products from utilizing these health packed seeds.  All mixes are Gluten-Free and with a low glycemic index since they feature coconut sugar.

SunFLour—use in baking and can be used as a substitute for Almond Meal. 9g protein per ¼ cup
Pancake and Waffle Mix
Sun Power Bar  14g protein, 6 g fiber and features cranberries, pumpkin seeds and chia seeds along with sunflower seed powder
Brownie  made with coconut sugar and sunflower seed flour.  Can’t believe it’s Gluten-Free. Very moist.

LOCAL Grass-Fed Cow’s Milk and Goat Milk
We are excited to welcome OLD HERITAGE CREAMERY from Arcola, IL to Local Harvest Grocery.  The milk is non-homogenized and low-vat pasteurized.

1/2 Gallon Jugs of Whole-Milk
12oz bottles
12oz full-fat pourable yogurt (flavored with berries)
12oz bottles of Goat Milk   The goat are pastured and their diet is 60% grass with a grain supplement.
Raw Milk Sharp Cheddar
 
KNOW YOUR LIQUEUR
Lion’s Tooth Dandelion Liqueur is a fun,new locally-produced liqueur from Ste. Genevieve, MO
Using the finest ingredients, dandelion roots are dried and macerated, then steeped at a low heat to release the fullness of flavor resulting in a robust, earthy aroma, and soft, yet potent mouth feel. Lion’s Tooth has notes of honey and citrus in a foundation of brandy. 
Drink on its own or visit http://www.lionstoothliqueur.com/#!grid/cx1v for recipes.

Do you know about WEEKLY HARVEST?For $50.00 a week, you receive a bounty of local and organic products to make delicious meals all week long.   We strive for as much local as possible, but during the Winter, we supplement with high quality organic produce from the U.S.
Email weeklyharvest8@gmail.com to get started or for more information.  (Pick up times are available on Friday, Sunday, or Monday.  Participants receive 10% off any additional purchases at pick up.)
OFFICE DELIVERY:  Would your business or office be interested in Weekly Harvest delivery?  We just need 10-12 participants to start a delivery site.  We can help you recruit.  If you are interested email contact@localharvestgrocery.com

CLASSES
To Register call 314.865.5260 or register in store. Payment must be made at time of registration to hold your spot. Gift Certificates may be used for classes.
https://squareup.com/market/local-harvest  

Beginning Beekeeping
Presented by Jane Sueme (of Isabees’s Beekeeping Supplies) and Scott Klein
March 23 and March 30, 6:30-9:00 p.m. both nights, $75.00 for the two-night series
Price includes “Honey Bee Hobbyist, The Care and Keeping of Bees” by Norman Gary, PhD
Location: LHC, 3137 Morgan Ford Road, 63116

Ready to raise your own bees or want to see if this is for you?  This two-night class that will cover:
Honeybee biology and behavior
Site selection for your hives
Equipment
Installation of package bees
Seasonal hive management
Disease and pest identification and treatment
Harvesting honey, wax, pollen and bees

 

 

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